Instructions

Loosen the knob to release the arm on the DLX Anskaram mixer. Swing the arm out of the way and set the bowl onto the stand. Attach the scraper attachment by inserting the metal end into the hole next to the arm. The scraper will not touch the bottom of the bowl. Pull the arm back over the bowl and tighten the knob slightly. Pull up the pin, slide the roller attachment underneath and release the pin into the hole in the top of the roller. Make sure the speed knob on the control panel is on the lowest setting (a single line).

Mixing: In the mixer work bowl, pour in the 2 cups of the water. Sprinkle the yeast and the sugar over the water. Stir gently to dissolve and let stand 10 minutes. It will moisten and become foamy.

Add the remaining 4 cups of water, honey, oil, whole wheat flour, dry milk, bran, and wheat germ into the work bowl on top of the yeast. Sprinkle the salt on top. until a shaggy mass of dough is formed. Loosen the knob and position the arm 1 1/2 to 2 inches from the side of the bowl. Tighten the knob and test to be sure the arm is firmly locked in place. Turn the mixer on. Mix 1 minute on low speed, then increase to medium (halfway into the double line) and mix 4 minutes, turning the ON/OFF switch to 4; it will automatically turn off. Turn on again, set the speed to low and gradually sprinkle in the bread flour, letting the mixer incorporate the dry flour before adding more. This will take a full minute. The dough will form a cohesive mass on the roller attachment and pull away from the sides of the bowl. The roller arm will move back and forth slightly as the dough thickens.

Kneading: Set the timer on 8 and increase the speed to medium again to knead 6 minutes. The dough will not be as smooth as when hand kneaded at first, but will smooth out during the kneading process. You do not have to scrape the bowl; the scraper attachment does it automatically. To test the dough, stop the machine and poke it with your finger. Sprinkle in about 1/2 cup more flour if the dough seems too sticky. You want an elastic, moist dough, one that can firmly hold it’s own shape, but with a definite sticky quality.

When the machine turns off, unplug. Using a firm plastic spatula, push the dough down off the top of the roller. Loosen the knob to release the arm and pull up the pin to release the roller. Use the spatula to scrape the dough off the roller (the dough will not stick to the roller; it will slide off). Remove the scraper attachment and lift the bowl off the stand. When cleaning, remember to clean the pin to avoid it sticking.

First Rise: With a plastic dough card, scrape the dough into a lightly greased 6 to 8 quart deep plastic bucket. Grease the top (I use butter-flavored or olive oil vegetable cooking spray) and cover with plastic wrap. Let rise at room temperature until double in bulk, about 1 1/2 to 2 hours. Do not allow the dough to rise over double. Deflate the dough by punching down with your fist into the center of the dough.

Shaping: Grease five 8-by-4-inch loaf pans (clay pans are wonderful for this loaf). Turn the dough out onto a lightly floured work surface. Without working the dough further, divide the dough in half, then each half into 5 equal portions, to make a total of 10 portions. With the palms of your hands, roll each portion into a fat oblong sausages, each about l0 inches long. Place 2 of the pieces side by side. Starting in the center, wrap one around the other to create a fat twist effect. Repeat to form the remaining loaves. Place in the pans. Brush the tops with the some oil.

Rise: Cover each loaf loosely with a clean, damp, clean tea towel and let rise at room temperature until the dough is almost double in bulk and about 1 inch over the rims of the pans, about 45 minutes. Preheat the oven to 375º after shaping all the loaves.

Baking and Cooling: Bake 35 to 40 minutes, or until the loaves are deep brown and sound hollow when tapped with your finger. Remove from the oven and remove from the pans to cool on a wire rack. Loaves are best at room temperature. Store at room temperature for about 3 days or freeze.

Whole Wheat Raisin and Nut Bread

Combine 1 1/2 cups of chopped walnuts, 1 cup golden raisins, 1/2 cup golden raisins, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 3/4 cup light brown sugar, and 1/3 cup of bread flour in a bowl; toss to evenly coat all the fruit and nuts. Divide the dough into 5 equal portions and press each into an 8-by-12-inch rectangle. Divide the fruit and nut mixture equally between the 5 loaves and spread over the dough. Press the mixture into the dough with your palms, then roll up from the short edge. Place in the bread pans. Rise and bake as directed.

Rosemary Raisin Whole Wheat Bread

Combine 2 tablespoons dried rosemary and 3/4 cup of the whole wheat flour in a food processor and process until the rosemary is pulverized with the flour. Add the herb flour and 1 cup dark raisins during the mixing. Good with cheese.

Recipe and text copyright Beth Hensperger 2016

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.